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Mexican·Main

Tortilla-Crust Pizza Tlayuda

A fast and crispy thin-crust pizza inspired by Oaxacan street food, using a fried flour tortilla as the base and topped with homemade refried black beans and charred brussels sprout leaves.

Prep

20m

Cook

15m

Total

35m

Serves

2

Method

  1. 01

    Optional: To make the 'crispy pork butter' (asiento), cook chopped pork shoulder in a little oil over medium-high heat until it simmers in its own juices. Reduce heat to low and cook for 60-90 minutes until crisp. Drain, chill, then finely mince the crispy pork and rendered fat into a paste. Mix with softened butter, salt, and pepper.

    Step 1
    Watch · 0:46
  2. 02

    For the beans, heat avocado oil in a saucepan over medium heat. Sauté sliced green onions, minced garlic, and a pinch of salt for 1 minute. Add cumin, black pepper, and ancho chili powder; cook for 30 seconds to toast the spices.

    Step 2
    Watch · 2:52
  3. 03

    Add water, the drained black beans, oregano, cayenne, and a large spoonful of the optional pork butter. Simmer for 5 minutes. Mash the beans with a potato masher until fairly smooth. Simmer for another 5 minutes until thickened but still spreadable. Stir in lime juice and remove from heat.

    Step 3
    Watch · 3:38
  4. 04

    Heat a large skillet over medium heat with a generous tablespoon of avocado oil. Toast a flour tortilla for a few minutes on each side until golden brown and beginning to get crispy.

    Step 4
    Watch · 5:31
  5. 05

    Place the toasted tortilla on a parchment-lined sheet pan. Spread the refried beans over the surface, leaving a small border at the edge. Top with grated cheese, brussels sprout leaves, and more sliced green onions. Drizzle with olive oil and a pinch of salt.

    Step 5
    Watch · 6:52
  6. 06

    Bake in the center of a 450°F (230°C) oven for about 10 minutes, or until the cheese is melted, the crust is extra crispy, and the edges of the brussels sprouts are charred.

    Step 6
    Watch · 8:35
  7. 07

    Transfer to a cooling rack and let rest for 5 minutes. Garnish with thinly sliced radishes, hot chili sauce, micro cilantro, and any other desired fresh toppings before slicing into wedges.

    Step 7
    Watch · 8:55

From Chef John

  • “You are, after all, the Kitty Margolis of your frijoles.”
  • “In a shocking plot twist, I'm going to use Brussels sprout leaves.”
  • “The hardest thing about this is trying to pronounce Tlayuda since it starts with a T and an L.”